Origin of the Recipe:

This recipe has its roots in Middle Eastern and Indian cuisine, where roasted chickpeas have been a staple snack for centuries. Traditionally, chickpeas were roasted in sand-filled pans over an open flame, creating a crispy texture. Over time, the recipe has been modernized to make it more convenient, using an oven or air fryer to achieve the perfect crunch. This version of the recipe keeps it simple while maximizing flavor and crispiness.

What We Love About This Recipe:

• Crunchy & Addictive: These chickpeas turn out perfectly crispy, making them an irresistible snack.
• Healthy & High-Protein: Chickpeas are packed with protein and fiber, making this a guilt-free, nutritious snack.
• Customizable Flavors: You can season them however you like—spicy, tangy, or even sweet!
• Long Shelf Life: Once roasted, they stay crispy for days, making them a great make-ahead snack.

The Best Dry-Roasted Chickpea Recipe

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 can (15 oz) chickpeas (or 1.5 cups cooked chickpeas)

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika (optional, for smoky flavor)

• 1/4 teaspoon garlic powder (optional, for extra taste)

• 1/4 teaspoon cayenne pepper (optional, for heat)

Directions

• Preheat the Oven: Set your oven to 400°F (200°C). This high temperature ensures the chickpeas become crispy.
• Prepare the Chickpeas: Drain and rinse the chickpeas well. Pat them completely dry using a kitchen towel or paper towels. This step is crucial for crispiness!
• Season the Chickpeas: In a mixing bowl, toss the dried chickpeas with olive oil, salt, pepper, and any other seasonings of your choice. Make sure they are evenly coated.
• Arrange on a Baking Sheet: Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding to ensure even roasting.
• Roast: Bake for 25-30 minutes, shaking the pan every 10 minutes for even cooking. They should be golden brown and crunchy.
• Cool & Enjoy: Let them cool completely before eating. They will continue to crisp up as they cool!

Notes

• Storage: Store in an airtight container at room temperature for up to 4-5 days. Avoid refrigeration, as it can make them chewy.
• Make Them Crispier: The drier the chickpeas before roasting, the crispier they will be!

The post The Best Dry-Roasted Chickpea Recipe appeared first on RecipeWikki.

This apple pie is my family’s most requested pie during the holidays. I usually make two of them so we can enjoy one for leftovers. Nothing better than pie for breakfast, right?

What Are the Best Apples for Apple Pie?

It’s best to use a mix of different types of apples in your pie. Some apple varieties cook up faster than others. Some cook up firm, some more soft; some apples are more tart, some more sweet.

By combining them, you’ll get a more complex, deeper flavor. Look for a combination of tart and sweet apples, and a combination of apples that cook up firm and soft. That said, some apples are better for cooking into a pie than others. I like to use:

Also Read: Authentic Marinara Recipe

• Granny Smith – Green and tart, Granny Smith apples have wonderful flavor, but they they often lose their shape and turn mushy when cooked. So use no more than 2 Grannies in your pie, and combine with other varieties.
• Jonagold – A cross between a Golden Delicious and a Jonathan, Jonagolds have a lovely aromatic flavor, they’re both sweet and sharp, and they hold their shape with baking.
• Fuji – Crisp, firm, juicy, balance of sweet and tart, holds its shape in baking.
• Golden Delicious – Yellow and sweet, holds its shape after baking
• Braeburn – Sweet and crisp, bakes up firm and juicy
• Cortland – Juicy and tart, relatively soft, great all purpose apple for baking.
• Honey Crisp – Honey sweet and tart flavor, crisp and juicy, holds shape in baking.
• Avoid Red Delicious apples for pies, they don’t cook well.

Homemade Apple Pie Recipe

Recipe by RecipeWikkiCourse: MainCuisine: American, ItalianDifficulty: Difficult

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

467

kcal

This amazing apple pie recipe belonged to my grandmother. I have never seen another one quite like it! It will always be my favorite and has won several first place prizes in local competitions. It makes the perfect dessert for family dinners or during the holidays, topped with whipped cream or ice cream, or alongside a slice of Cheddar cheese.

Ingredients

• Dough for double-crust pie

• 1/3 cup sugar

• 1/3 cup packed brown sugar

• 1/4 cup all-purpose flour

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 6 to 7 cups thinly sliced peeled tart apples

• 1 tablespoon lemon juice

• 1 tablespoon butter

• 1 large egg white

• Optional: Turbinado or coarse sugar, ground cinnamon, vanilla bean ice cream and caramel sauce
  

Directions

• Preheat oven to 375°. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Chill while preparing filling. In a small bowl, combine sugars, flour and spices. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Add filling to crust; dot with butter.
• Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. If desired, sprinkle with turbinado sugar and ground cinnamon.
• Bake on the lowest rack 60-70 minutes, until crust is golden brown and filling is bubbly, covering with foil halfway if crust begins to get too dark. Cool on a wire rack. If desired, serve with ice cream and caramel sauce.

Notes

• Pies always seem to take longer to cook than one expects. (Perhaps it’s because we’re always opening the oven to check on how the pie is doing?) The filling should be visibly bubbling, which you should be able to see through the steam vents.
• If you’re going to freeze your apple pie, it’s best to freeze it before baking—but you can freeze it after baking as well. Place either baked or unbaked pie uncovered in the freezer. Once it’s frozen solid, wrap the pie or store it in an airtight container and place it back into the freezer. Then, you can keep it frozen for 3 to 4 months. If unbaked, let the pie fully thaw before baking.

The post Homemade Apple Pie Recipe appeared first on RecipeWikki.

Although it can be found in numerous restaurants and eateries, it is also widely prepared at home, and almost every family has a secret recipe that is handed down from generation to generation. It is recommended to serve the dish with hot sauce and garnish it with finely diced green onions.

What is Galinhada?

Galinhada is a Brazilian dish that traditionally consists of hen cooked with rice and vegetables, similar to Arroz con Pollo and Spanish Paella.

Its origins are disputed by the state of Goiás and the state of Minas Gerais. However, my research shows that the dish actually started with Portuguese expeditioners (bandeirantes), who explored Brazil searching for gold, especially in Minas Gerais, São Paulo and Goiás.

Also Read: Homemade Apple Pie Recipe

Galinhada (Brazilian Chicken and Rice) Recipe

Recipe by RecipeWikkiCourse: MainCuisine: BrazilianDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

618

kcal

Galinhada is a delicious traditional Brazilian dish of chicken and rice. Hearty and comforting, this dish is easy to make, cooked in one pot and great to feed a crowd!
Brazilian classics are my favorite recipes to cook at home! If you love it like I do, make sure to also check out my Feijoada, Camarão na Moranga, Moqueca Baiana and Feijão Tropeiro.

Ingredients

• 2 lbs boneless skinless chicken thighs about 4-5 thighs (or skin-on, bone-in if you prefer)

• 2 teaspoons salt

• ½ teaspoon black ground pepper

• ½ teaspoon ground cumin

• ½ cup hot water

• 5 saffron threads

• 2 tablespoon olive oil

• 1 small white onion small diced

• 1 large green bell pepper small diced

• 4 cloves garlic minced

• 2 cups parboiled white rice long-grain

• ½ cup white wine

• 3 cups chicken broth

• 1 teaspoon tomato paste

• 1 bay leaf

• 3 large diced tomatoes skin and seeds removed (or about 1 cup canned diced tomatoes, drained)

• ¾ cup fresh or frozen peas

• ½ lemon

• 2 tablespoon green onions chopped

Directions

• Take the chicken thighs out of the fridge about 30 minutes before cooking to ensure even cooking. Season them with a mixture of salt, pepper, and cumin, rubbing well on both sides. Let rest at room temperature for those 30 minutes. Then, add saffron threads to the hot water and let it steep for 30 minutes.
• Meanwhile, dice and chop the vegetables. Reserve. Heat a large nonstick pan over medium-high heat, add 2 tablespoon of oil and sear the chicken thighs, skin side down (or top of the thighs side down), for 3-4 minutes without moving or until skin is golden. Flip chicken to the other side and cook for another 3-4 minutes.
• Transfer thighs to a plate and reserve. Remove excess oil/grease (leave about 1 tbsp). Meanwhile, add and cook the onion and bell pepper over medium heat for about 3-4 minutes, or until onion is soft. Add garlic and cook for 1 minute. Then add the rice and sauté for about 1-2 minutes, stirring every now and then.
• Add the wine and let almost evaporate about 2 minutes. Stir in the steeped saffron, the broth, the tomato paste, and the bay leaf. Transfer the chicken back to the pan, nestling them on top of the rice. Let come to a boil!
• Then cover the pan with a lid and let cook over medium heat for 10-15 minutes or until chicken is cooked and rice is al dente. The rice will absorb the liquids. About 3 minutes before the end of this cooking time, add the diced tomatoes and the peas, cover, and let it cook. Right before serving, squeeze lemon over the thighs and add the chopped herb.
• OPTIONAL: Before adding the lemon juice and herbs, you may brush the top of the chicken thighs with a hint of honey and broil for a couple of minutes if desired.

Notes

• To make in the Instant Pot or pressure cooker, follow steps 1 and 2 above. Then, press the sauté button and let it heat for about 5 minutes. Add the 2 tablespoon of oil and sear the chicken according to step 2.
• Follow steps 3 and 4. Then, cancel the sauté function, lock the lid of the IP or PC, and turn the valve. Pressure cook on High for 10 minutes and then let the pressure naturally release (about 10 minutes).
• Add chopped tomatoes and cooked peas (you may cook them in the microwave). Squeeze lemon over the thighs and add the chopped herb.

The post Galinhada (Brazilian Chicken and Rice) Recipe appeared first on RecipeWikki.

The name chakhokhbili is derived from the Georgian word khokhobi, meaning pheasant, referring to the fact that it used to be prepared with pheasant instead of chicken in the past.

Also Read: Galinhada (Brazilian Chicken and Rice) Recipe

Chakhokhbili Recipe: Georgian Chicken Stew with Tomatoes

Recipe by RecipeWikkiCourse: MainCuisine: GeorgianDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

583

kcal

Before jumping into the chakhokhbili recipe, let’s discuss what this dish really is! Chakhokhbili is a Georgian chicken dish that is stewed in a flavourful sauce that’s spiced with things like adjika and plenty of fresh herbs like cilantro (coriander).
Traditionally, chakhokhbili was made from pheasant which is where the dish derived its name — the Georgian word for pheasant is khokhobi (ხოხობი). However, these days, chakhokhbili is almost always made with chicken — usually, a whole chicken broken down or simply with legs and thighs, which is what I do in my chakhokhbili recipe.

Ingredients

• 4 chicken leg quarters, legs separated from thighs, skins and bones intact

• 1 medium yellow onion, diced

• 1 tablespoon red adjika paste*

• 2 teaspoons tomato paste

• 4-6 cloves garlic, finely minced

• 1 400g (16oz) can whole peeled tomatoes, lightly crushed with hands

• 20g (1/4 cup) cilantro, finely chopped
  

Directions

• Pat the chicken dry and season liberally with salt and pepper. Set and large dutch oven or pot over medium heat and add one tablespoon of neutral oil. Heat the oil until it begins to shimmer and add half of your chicken. Cook on one side until deeply browned and it releases easily from the pan. Flip and repeat – about 4-6 minutes per side. Remove from the pan and set aside on a plate. Repeat with the remaining chicken.
• Discard all but 2 tablespoons of rendered fat from the pot and add the onion along with a small pinch of salt. Sweat the onion until it’s softened but not browned, about 5-7 minutes, scraping up any browned bits from the chicken as the onions release their moisture.
• Add the adjika and tomato paste and cook until very fragrant and the tomato paste begins to darken in colour, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
• Add the tomatoes and any juice in the can. Stir to combine with the onions and adjika mixture. Return the chicken to the pot along with any accumulated juices ensuring the legs and thighs are well-nestled in the sauce. Reduce the heat to medium-low, cover, and cook until the chicken is tender and the sauce is deeply flavourful about 45 minutes.
• Remove the chicken from the pot and add the cilantro. Stir to combine and cook for another five minutes, adjusting for seasoning if needed.
• Portion the chicken onto plates, spooning the sauce over the chicken.

Notes

• *I highly recommend making your own adjika as the ones that are imported tend to have tomatoes in them, which is not typical of Georgian adjika.

The post Chakhokhbili Recipe: Georgian Chicken Stew with Tomatoes appeared first on RecipeWikki.

The key to making this cocktail is to grill the pineapple slices beforehand. Grilling the pineapple not only adds a smoky flavor but also caramelizes the fruit, making it sweeter and more intense in flavor. The grilled pineapple is then blended into a puree and combined with fresh lime juice, white rum, and a simple syrup made from sugar and water.

To serve, the mixture is poured over ice and topped off with club soda, which adds a bubbly texture and helps to balance out the sweetness of the pineapple. Garnishing with fresh mint leaves completes the drink, adding a fragrant aroma and a pop of color.

Not only is this cocktail delicious, but it’s also easy to make and can be prepared in advance, making it a great option for large gatherings. The Grilled Pineapple Mojito is a refreshing and unique cocktail that is sure to impress your guests and transport them to a tropical paradise.

Also Read: Raspberry Limoncello Prosecco Recipe

Grilled Pineapple Mojitos Recipe

Recipe by RecipeWikkiCourse: DrinksCuisine: SpanishDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

150

kcal

Ingredients

• 4 limes, thinly sliced

• 1 bunch mint leaves, plus sprigs to serve

• 1 cup (250ml) white rum

• 2 tbs honey

• 1L (4 cups) soda water

• Crushed ice, to serve

Directions

• For the grilled pineapple, combine the honey, white rum and lime juice in a large bowl. Add pineapple, turn to coat and stand for 10 minutes
• Heat chargrill pan over medium heat. Add the pineapple and cook for 1-2 minutes each side until charred. Transfer to a tray. Chill until cold. Set aside 8 pineapple wedges. Remove and discard skin from the remaining pineapple and roughly chop
• Divide chopped pineapple, lime, mint, rum and honey among 8 x 300ml glasses. Use a muddler or rolling pin to roughly bruise. Top each glass with soda water and ice.
• Garnish mojitos with reserved pineapple wedges and extra mint. Serve immediately.

Notes

• Choose a ripe pineapple: A ripe pineapple will be sweeter and more flavorful. Look for a pineapple that has a golden-yellow color and a sweet fragrance.
• Grill the pineapple: Grilling the pineapple gives it a smoky flavor and caramelizes the fruit, intensifying its sweetness. Make sure to slice the pineapple into rounds and grill them until they have grill marks on each side.

The post Grilled Pineapple Mojitos Recipe appeared first on RecipeWikki.

To begin, you must make the sorbet. Combine two cups of cubed summer melon, a quarter cup of honey, and a quarter cup of water in a blender. Pour the mixture into a container once it has been blended until smooth. Sorbet should be frozen for at least four hours, or until firm.

When the sorbet is ready, you can begin making the floats. Fill a tall glass halfway with your favourite soda and a couple scoops of sorbet. Any soda will do, but lemon-lime soda or ginger ale work especially well with this recipe.

Finish with a few extra scoops of sorbet on top of the soda and a slice of summer melon on top. Enjoy the refreshing and delicious flavour of summer melon sorbet floats right away!

Also Read: Grilled Pineapple Mojitos Recipe

Summer Melon Sorbet Floats

Recipe by RecipeWikkiCourse: DrinksCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

151

kcal

Root beer floats are the most popular float drink, but you can go lighter with fresh melon balls, fruit sorbet, and seltzer.

Ingredients

• assorted melon balls (watermelon, honeydew, cantaloupe, etc)

• 2 scoops lemon, raspberry, or other fruity sorbet

• fresh mint leaves

• seltzer water

Directions

• Freeze the melon balls for at least three hours until frozen.
• To make the drink, put the sorbet into the bottom of a glass, then top with the frozen melon balls. Drop in as much fresh mint as you’d like (anywhere from a couple leaves to a handful), then top with seltzer water. 
• Let the sorbet melt to sweeten and flavor the drink. Enjoy!

Notes

• The type of summer melon you use can affect the flavor of the sorbet. Honeydew and cantaloupe are both good options, but you can also try using watermelon or other types of melon.
• You can adjust the amount of honey in the sorbet to suit your taste. If you prefer a less sweet sorbet, you can reduce the amount of honey, or even omit it altogether.

The post Summer Melon Sorbet Floats Drink Recipe appeared first on RecipeWikki.

To make the drink, you will need to follow the recipe mentioned above. Once you have blended the mixture and poured it into glasses, you can serve it immediately. The slushie can be garnished with a sprig of mint or a slice of lemon to add a touch of elegance to the presentation.

As you sip the lemon and mint slushie, the icy texture will awaken your senses, and the tangy lemon and fresh mint will tantalize your taste buds. The combination of lemon and mint is also known for its health benefits. Lemon contains vitamin C, which boosts immunity, aids digestion, and detoxifies the body. Mint, on the other hand, aids digestion and soothes the stomach.

Also Read: Summer Melon Sorbet Floats Drink Recipe

Lemon + Mint Slushie Drink Recipe

Recipe by RecipeWikkiCourse: DrinksCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

191

kcal

Lemon and mint slushies are a refreshing and easy-to-make drink perfect for hot summer days. The combination of zesty lemon and fresh mint creates a flavourful and thirst-quenching experience that will leave you feeling rejuvenated.

Ingredients

• 2 cups of water

• 1 cup of sugar

• 1 cup of fresh lemon juice

• 1/2 cup of fresh mint leaves

• 3 cups of ice cubes

Directions

• In a saucepan, heat 2 cups of water and 1 cup of sugar over medium heat. Stir occasionally until the sugar dissolves completely. This creates a simple syrup that will sweeten the slushie.
• Add 1 cup of fresh lemon juice to the simple syrup and stir well.
• Finely chop 1/2 cup of fresh mint leaves and add them to the mixture.
• Allow the mixture to cool for a few minutes, then pour it into a blender.
• Add 3 cups of ice cubes to the blender and blend until the mixture is smooth and slushy.
• Pour the slushie into glasses and garnish with a sprig of mint or a slice of lemon.

Notes

• aroma for your slushie. Avoid using bottled lemon juice as it may contain preservatives that could alter the taste of your drink.
• Adjust sweetness and tartness: The amount of sugar and lemon juice can be adjusted to suit your preference. You can add more sugar to make the slushie sweeter, or more lemon juice to make it more tart.

The post Lemon And Mint Slushie Drink Recipe appeared first on RecipeWikki.

This drink is not only delicious but also provides several health benefits. Cucumbers are low in calories and rich in vitamins and minerals, while ginger has anti-inflammatory properties and aids digestion. Lemon is a good source of vitamin C and can help to detoxify the body. Enjoy this refreshing and healthy drink on a hot summer day!

Also Read: Lemon And Mint Slushie Drink Recipe

Ginger Cucumber Lemonade Drink Recipe

Recipe by RecipeWikkiCourse: RandomCuisine: DrinksDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

145

kcal

This refreshing ginger cucumber lemonade is perfect for hot summer days or as a unique twist to regular lemonade. Feel free to adjust the sweetness and ginger intensity to suit your taste preferences. Enjoy!

Ingredients

• 1 large cucumber, peeled and sliced

• 2 lemons, juiced

• 2-3 tablespoons grated fresh ginger

• 1/4 cup honey or maple syrup (adjust to taste)

• 4 cups cold water

• Ice cubes

• Fresh mint leaves (optional, for garnish)

Directions

• In a blender, combine the sliced cucumber, lemon juice, grated ginger, and honey or maple syrup.
• Blend the ingredients until smooth and well combined.
• Strain the mixture through a fine-mesh sieve into a pitcher to remove any solids.
• Add cold water to the pitcher and stir well.
• Taste the lemonade and adjust the sweetness or acidity by adding more honey or lemon juice if desired.
• Place the pitcher in the refrigerator to chill for at least 30 minutes.
• When ready to serve, fill glasses with ice cubes and pour the ginger cucumber lemonade over the ice.
• Garnish each glass with a sprig of fresh mint, if desired.
• Stir the lemonade before serving and enjoy!

Notes

• Adjusting sweetness: The amount of honey or maple syrup can be adjusted according to your taste. Start with the recommended amount and add more if you prefer a sweeter lemonade. You can also substitute the sweetener with your preferred alternative, such as agave syrup or stevia.

The post Ginger Cucumber Lemonade Drink Recipe appeared first on RecipeWikki.

WHAT IS AGUA FRESCA?

While it may sound like an exotic Mexican cocktail, 3-in-1 Agua Frescas are non-alcoholic drinks made from fresh fruits, crisp veggies, or seeds. They’re commonly found in Mexico and Central America among street vendors. But bodegas, restaurants, and juice bars serve them as well, just as they serve another Mexican favorite, horchata.

Luckily, 3-in-1 Agua Fresca is easy enough to make right at home. All you need is chopped fruit, water, sugar, and a blender – that’s it. Which leads into my next point as to why I love homemade Agua Frescas. 

Also Read: Ginger Cucumber Lemonade Drink Recipe

3-in-1 Agua Fresca Drink Recipe

Recipe by RecipeWikkiCourse: DrinksCuisine: MexicanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

40-60

kcal

Agua fresca is an easy, refreshing fruit drink. And while it’s made from just fruit, water, lime juice, and a little sweetener, this combination will surely quench your thirst. Blend up a large jug of this for your next outdoor party or to enjoy in your backyard on a warm summer day.

Ingredients

• 2 cups of fresh watermelon chunks

• 1 cup of ripe pineapple chunks

• 1 cup of juicy mango chunks

• 4 cups of cold water

• 1/4 cup of freshly squeezed lime juice

• 1-2 tablespoons of honey or sweetener of your choice (optional)

Directions

• Start by blending the watermelon, pineapple, and mango chunks together until smooth. You can use a blender or a food processor for this step.
• Strain the blended mixture through a fine-mesh sieve to remove any pulp or seeds, and transfer the strained juice to a pitcher.
• Add the cold water, freshly squeezed lime juice, and honey (if desired) to the pitcher. Stir well to combine all the ingredients.
• Chill the Agua Fresca in the refrigerator for at least an hour to enhance the flavors and allow it to become nicely chilled.
• Serve the Agua Fresca over ice cubes in tall glasses. You can garnish with additional fruit slices or a sprig of fresh mint, if desired.

Notes

• Use ripe and sweet fruits for the best flavor in your Agua Fresca.
• Feel free to adjust the amount of water and sweetener based on your taste preferences.
• If you prefer a smoother texture, you can strain the blended mixture multiple times through a fine-mesh sieve or cheesecloth.

The post 3-in-1 Agua Fresca appeared first on RecipeWikki.

You can make this delish tea with just four simple ingredients. Warmer weather is arriving and Green tea is a wonderful spring and summer drink. Fresh brewed tea with added flavors from a simple syrup always makes for a great drink to serve up when the sun is shining.

Guava is very helpful for those who want to lose weight without compromising their intake of proteins, vitamins and fiber. Guava is very high in roughage and rich in vitamins, proteins and minerals, but it has no cholesterol and a low number of digestible carbohydrates. It is a is very filling snack and satisfies the appetite very easily.

Also Read: 3-in-1 Agua Fresca Drink Recipe

Guava Green Tea Drink recipe

Recipe by RecipeWikkiCourse: DrinksCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

95-120

kcal

A simple and easy  Guava Green Tea recipe made from fresh, ripe Guava and a homemade simple tea syrup. This totally refreshing  Guava Green Tea is full of fresh Guava flavors.

Ingredients

• 2 ripe guavas

• 2 green tea bags

• 4 cups of water

• Honey or sugar (optional)

• Ice cubes

Directions

• Wash the guavas thoroughly and cut them into small pieces, removing the seeds if desired.
• In a saucepan, bring 4 cups of water to a boil. Once the water is boiling, remove it from the heat and add the green tea bags. Let the tea steep for about 3-5 minutes.
• Remove the tea bags from the water and allow the green tea to cool down to room temperature.
• In a blender, add the guava pieces and a little bit of the cooled green tea. Blend until the guava is pureed.
• Strain the guava puree through a fine-mesh sieve to remove any seeds or pulp. You should have a smooth guava juice.
• In a pitcher or large glass, combine the guava juice with the remaining green tea. Stir well to mix the flavors.
• Taste the mixture and add honey or sugar if desired, adjusting the sweetness to your preference.
• Fill glasses with ice cubes and pour the guava green tea over the ice.
• Give it a gentle stir and garnish with a slice of guava or a sprig of mint, if desired.
  
  
  Serve chilled and enjoy your homemade Guava Green Tea drink!
  

Notes

• It’s important to select ripe guavas for this recipe, as they provide the best flavor. Look for guavas that are slightly soft to the touch and have a strong, sweet aroma.
• Choose a high-quality green tea for the best taste. You can use tea bags or loose leaf green tea, whichever is more convenient for you.
• The addition of honey or sugar is optional and can be adjusted to your taste preferences. If the guavas are already very sweet, you may not need to add any sweetener at all.

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